Irish Apple Cake Custard (Printable)

Warm spiced apples baked in buttery cake with smooth creamy custard finish.

# What You'll Need:

→ For the Apple Cake

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon ground cinnamon
04 - ¼ teaspoon ground nutmeg
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, cold and cubed
07 - ½ cup granulated sugar
08 - 3 large apples, peeled, cored, and thinly sliced
09 - 2 large eggs
10 - ½ cup whole milk
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons demerara or turbinado sugar

→ For the Custard

13 - 2 cups whole milk
14 - 3 large egg yolks
15 - ¼ cup granulated sugar
16 - 1 tablespoon cornstarch
17 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
03 - Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
04 - Stir in the granulated sugar. Add the sliced apples and toss to coat evenly.
05 - In a separate bowl, whisk together the eggs, milk, and vanilla extract.
06 - Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
07 - Transfer the batter to the prepared cake pan, spreading it evenly. Sprinkle the top with demerara or turbinado sugar. Bake for 45 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before removing from the pan.
08 - While the cake bakes, prepare the custard. In a saucepan, heat the milk over medium heat until just steaming.
09 - In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
10 - Gradually pour the hot milk into the egg mixture, whisking constantly.
11 - Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 5 minutes. Do not let it boil.
12 - Remove from heat and stir in the vanilla extract. Serve the apple cake warm or at room temperature, drizzled with the warm custard.

# Expert Hints:

01 -
  • The contrast between crunchy sugared top and tender spiced apples makes every bite interesting
  • Homemade custard transforms it from simple cake to dinner party worthy
  • It is one of those rare desserts that actually tastes better the next day
02 -
  • Overworking the batter makes the cake tough, stop mixing as soon as the flour disappears
  • If the custard starts to curdle, immediately pour it through a fine mesh strainer and keep whisking
  • The cake is done when a toothpick comes out with moist crumbs, not completely clean
03 -
  • Use the coarse side of a box grater if butter is too cold to rub in easily
  • Room temperature eggs incorporate more smoothly into the batter

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